beef bourguignon (crock pot)

Ingredients

• 3 pounds rump roast, trimmed, cut into 1-inch cubes
• 2 - carrots, peeled and sliced (I like to use baby carrots instead)
• 1 medium onion, sliced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons flour
• 10 ounces beef broth
• 6 slices cooked bacon, cut into 1-2-inch pieces
• 2 cups red wine
• 1 tablespoon tomato paste
• 2 cloves garlic, minced
• 1/2 teaspoon thyme
• 1 - bay leaf
• 1/2 pound small white onions, peeled
• 1 pound fresh mushroms, sliced